Classic Basil Pesto Pasta | Vegan


This is a paid collaboration with Garofalo

As we all know, life feels pretty surreal at the moment, nothing feels normal and we're all just waiting for things to go back to how they used to be. Pasta, toilet roll and soap are all flying off the shelves and we're just grabbing what we can to get by.

A lot of people are buying whatever they can - especially when it comes down to the essentials, without even bothering to think of the brand like you usually would, for example lately I've not seen one bag of pasta on the shelves. This means people are buying from brands they potentially don't even know or from brands they usually wouldn't think of. I have recently been trying out a range of pasta from Garofalo and it has already become my favourite brand, especially with such a huge range to choose from.

Garofalo creates premium Italian wheat pasta, starting in a small town near Naples in Italy way back in 1789, using two simple ingredients, water and very high quality wheat! All of their dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges! 

If you're interested in learning more about how Garofalo pasta is made, you can check it out here.

If you are lucky enough to have a decent supply of pasta in your cupboard right now then hopefully this recipe will inspire you to create something new to enjoy it with! This recipe includes only 8 ingredients and is really simple, so enjoy!


Serves: 1-2    Prep Time: 5 mins    Cook Time: 10 mins

You will need:

- 80g - 100g Garofalo cappelletti pasta (depending on your desired portion size)
- 1 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp nutritional yeast
- 2 cloves of garlic, crushed
- 1/4 cup pine nuts
- 1 tbsp lemon juice
- small handful of fresh rocket, optional

Method - 

1. Fill a saucepan with water and bring to a boil. Once boiling, add the pasta and allow to cook for 10 minutes.

2. Chop up the fresh basil and garlic before placing them in a blender / food processor. Pour in the olive oil, along with adding the nutritional yeast, pine nuts and lemon juice. Blend everything together until a smooth paste has formed. You could add a little bit more olive oil if it is struggling to blend, but only add a tiny bit.

3. Once the pasta has finished cooking, drain the excess water and pour the pasta out into a bowl. Stir in all of the basil pesto and mix it around until it is well combined. Serve with some rocket on the side for some extra texture and a nice peppery flavour.

If you wanted to you could add some pepper flakes to the pesto for a slight kick or even a bit of salt and pepper, however I think it is perfect without. 

See how easy it is to serve up something so delicious, without even taking more up more than 15 minutes of your day?!

Check out my previous recipe with Garofalo here where I made Creamy Garlic Tagliatelle

What's your favourite pasta dish?

Love Always,
Shannon x

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